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  • Prep Time
    20 mins
  • Cook Time
    30 mins
  • Serving
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Watch these disappear … they are delicious with the addition of some white chocolate which marries really well with the raspberries.



    Step 1

    Preheat oven to 150C.

    Step 2

    Combine the baking powder, baking soda and salt with the gluten free flour mix and almond flour.

    Step 3

    Take a large bowl and beat the sugar and butter until light and fluffy. Beat in the eggs, followed by the ricotta, yoghurt and vanilla. Add the flour mixture to the bowl and beat briefly just to combine. Gently fold in chocolate chips and raspberries with a spatula. Do not over mix.

    Step 4

    Using two tablespoons, divide batter among 12 muffin cups. Fill until just below the top of the cups. Sprinkle with the flaked almonds. Bake for about 30 minutes or until a toothpick inserted into center of a muffin comes out clean. Leave to cool in pan.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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